| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 13g | 6g |
| sugars | fibre | protein | salt |
| 3g | 2g | 35g | 1g |
My love for the Kudampuli Meen Curry (Fish Curry with Pot Tamarind) is deep, myriad and subtly nuanced, just like the recipe itself. This wonderful pot-tamerind-based fish curry pays homage to the vibrant, rich culinary traditions of the South Indian coastal region, while also carrying whispers of New York’s bustling, diverse food scene echoing subtly in its complex flavors.
A Taste of Culture and Healthful Virtues
The Kudampuli Meen Curry is more than just a curry, it’s a voyage of taste, health and culture. The Kudampuli, or pot tamarind, is heralded not only for its tangy kick, but also its remarkable health benefits. Replete with vitamin C and antioxidants, this unique fruit is known to aid in weight loss, lower cholesterol and promote heart health. Each spoonful of this vibrant dish is a hearty toast to wellbeing and a culinary culture that champions the fusion of health and taste in each symphony of flavors.
Perfect Harmony of Flavors
This recipe harmonizes the succulent, firm textures of fresh fish with the tangy allure of pot tamarind, amplifying the duo’s charm with fiery chilli powder and fragrant coriander. The aromatic thread of ginger, garlic, and a jolt of green chillies work to weave a rich tapestry of flavors, akin to a perfectly conducted orchestra of spices. The tickle of mustard seeds, the creaminess of coconut, and the crunch of thinly sliced onion render this dish a fine balance of textures that’s nothing short of a sensory spectacle.
What makes this recipe stand out is its adaptability. It pairs beautifully with a host of other dishes, making it versatile and easy to integrate into any meal plan. Whether served alongside fluffy, steamed rice (source) or as a rich, flavorful dip for crispy dosas (source), the Kudampuli Meen Curry shines brightly in its versatility.
The robust, balanced flavors of this delectable dish reflect my own journey as a New Yorker, where I’ve learned to appreciate, savour and recreate the diverse culinary influences that shape the City’s gastronomic landscape. Through this recipe, I hope to share a piece of that journey – a bite of the Big Apple, marinated in South Indian traditions, to your table!
What You’ll Need
- 2 lbs Fish cut into pieces
- 6 pieces of Kudampuli (Pot Tamarind)
- 1 tablespoon Chilli powder
- 1 tablespoon Coriander powder
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Ginger, finely chopped
- 5 cloves Garlic, finely chopped
- 2 Green chillies, slit
- 1 cup Grated coconut
- 1 medium Onion, thinly sliced
- 1 tablespoon Mustard seeds
- 2 sprigs Curry leaves
- 4 tablespoons Coconut oil
- Salt to taste
- 2 1/2 cups Water
Method
Step One
Start by soaking the Kudampuli (Pot Tamarind) in a cup of warm water for 10-15 minutes. This will soften them and bring out their flavor.
Step Two
Whilst the Kudampuli soaks, heat 1 tablespoon of coconut oil in a large pot on medium heat. Once the oil is hot, add mustard seeds. When they splutter, add the sliced onions, chopped ginger, chopped garlic and slit green chilies. Sauté these until the onions become translucent.
Step Three
Next, grind the coconut along with chilli powder, coriander powder, and turmeric powder into a fine paste. Add these to the sautéed mix and stir well. Cook this paste over low to medium heat for about 5 minutes until the raw aroma disappears.
Step Four
Now, add the soaked Kudampuli along with the water it was soaked in, into the pot. Add salt to taste. Cover and cook this for about 10 minutes on medium heat. This will help to extract the tangy flavor of the tamarind.
Step Five
Then, add the fish pieces gently into the curry. Add more water if needed, enough to cover the fish. Cook this covered on medium heat for another 15-20 minutes, until the fish is cooked well and the gravy thickens to your desired consistency.
Step Six
Finally, season the curry with curry leaves and the remaining coconut oil. Cook this for another 2-3 minutes and then switch off the heat. Allow the curry to rest for at least an hour before serving. This will allow the flavors to meld together nicely.
Step Seven
Your delicious Kudampuli Meen Curry (Fish Curry with Pot Tamarind) is ready to serve. Enjoy it with hot rice for a delightful meal.
